Counter Intuitive’s Next Chapter

April 29, 2016

When somebody said they were happy Counter Intuitive wasn’t another “prohibition” style bar, Counter Intuitive decided the next chapter should definitely be an ode to the prohibition era. I applaud that kind of thinking, that drive to show people what something truly stands for and I’m also a fan of being slightly rebellious. So here’s to Counter Intuitive taking the prohibition theme and breaking it down, showing you how it’s really done and giving you a true taste of what it did for the scene. And one thing I can say for sure is they’re going to do it damn well!

At first glance, Counter Intuitive is an intimate bar and when we visited it was adorned with their current chapter’s decorations for Shanghai Social, think chickens hanging in the window and a massage room sign that welcomes you into the bathroom. Each chapter runs for about six months and they put an enormous amount of time and energy into making sure that everything detail is perfect. Picture brainstorming sessions and R&D that lasts hours, days and into the time when they go home. The passion and dedication to the art that’s behind this concept flows from every pore of the bar’s director of beverage development, Jason Asher and his partner in crime Rich Furnari. But it doesn’t end with them, it flows into their mixologists too, Keifer Gilbert, Mari Howe, Clint “Spotty” Spotleson (who were there during our visit) and Chef Garrison Whiting. For the few hours they are open each Friday and Saturday, it takes even longer to prepare for the night and the results are nothing short of amazing. Flavor profiles that you wouldn’t necessarily find anywhere else and that’s because they aren’t afraid to showcase drinks the way they envision them. They’re here to teach and raise the bar.

The new theme, named Agua Caliente Racetrack, will launch on May 6th, which is the same day they expand their hours. You’ll be able to enjoy their sips and bites from 8pm to 2am Friday and Saturday. Be prepared to be transported back to a border town where you’d find mobsters and the uber rich doing their horse racing bets. All the drinks or most of them are named after horses that raced back in the day and the menu is designed as a racing program. The drink pictured above is Jason’s creation called Onrush and it uses Fortaleza tequila and St. George Green Chile Vodka, a vodka made with five varieties of peppers and cilantro, it’s also mixed with poblano syrup, Génépi des Alpes, and a little bit of pineapple syrup and fresh lime. The other cocktail pictured, Gallant Sir, is from Kiefer and he uses fresno chiles, cantaloupe syrup, Bigallet China China Amer, Azuñia reposada and Laphroaig to create a smokey and manly drink. From Mari we try the Golden Prince and Spotty poured us a Little Nymph.

As for food, Chef Garrison Whiting is putting out some equally amazing dishes that will satisfy those late night cravings. We snacked on their breakfast burritos, mole chicken tacos and breakfast torta. For a taste of the new chapter, head into Counter Intuitive this Friday or Saturday for the last days of their current chapter or head in to see them next week when their new chapter is revealed. Happy drinking! and eating 🙂

Diana
You'll most likely find Diana chowing down at a local restaurant with friends or playing ninjas with her son. Diana started AZFoodie as a way to share her passion of the local food scene with anyone that wanted to listen (or look at her food porn pictures). She's passionate about the food culture, the people that create the food and everyone in between!